Ontology highlight
ABSTRACT:
SUBMITTER: de Lira AD
PROVIDER: S-EPMC7452468 | biostudies-literature | 2020 Aug
REPOSITORIES: biostudies-literature
de Lira Alessandra Danile AD de Castro Icaro Maia Santos IMS Mann Michele Bertoni MB Mallmann Luana Peixoto LP Kothe Caroline Isabel CI Varela Ana Paula Muterle APM Frazzon Ana Paula Guedes APG Frazzon Jeverson J
Heliyon 20200818 8
Primarily formed by the microbial decarboxylation of the amino acid histidine, histamine is the leading global cause of food poisoning from fish consumption worldwide. In the present work, the quality of 12 fresh and 12 frozen marketed sardines (<i>Sardinella brasiliensis</i>) were evaluated for histamine concentration using High-performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD), while the detection and quantification of histamine-producing bacteria were performed via quant ...[more]